Vegetable & Bean Enchiladas
15min
20min
1
650
Chef's Note
These enchiladas can be prepped ahead and refrigerated for up to 24 hours before baking. The vegetable filling is customizable based on what you have on hand - try mushrooms, corn, or sweet potatoes for variety. The spinach adds important nutrients that support hormone balance for those experiencing perimenopause.
Tags
Ingredients
2 medium low-carb tortillas
1/2 cup black beans
1/4 cup refried beans
1/2 cup reduced-fat shredded Mexican cheese blend
1/3 cup red enchilada sauce
1/2 cup zucchini, diced
1/2 cup bell pepper, diced
1 cup spinach, fresh
1/4 cup onion, diced
1 clove garlic, minced
1 tsp taco seasoning
2 tsp olive oil
2 tbsp Greek yogurt
1/2 small avocado, sliced
1 spray cooking spray
Instructions
- 1
Preheat oven to 375°F and spray a small baking dish with cooking spray.
- 2
Heat 2 tsp olive oil in a skillet over medium heat. Add 1/4 cup diced onion and 1 minced garlic clove, sauté for 2-3 minutes until softened.
- 3
Add 1/2 cup diced zucchini and 1/2 cup diced bell pepper to the skillet. Cook for 4-5 minutes until vegetables begin to soften.
- 4
Stir in 1 cup fresh spinach and cook until wilted, about 1 minute.
- 5
Add 1/2 cup black beans, 1/4 cup refried beans, and 1 tsp taco seasoning. Mix well and cook for another 2 minutes. Remove from heat.
- 6
Spread 2 tbsp of enchilada sauce on the bottom of the baking dish.
- 7
Warm 2 tortillas in the microwave for 15 seconds to make them more pliable.
- 8
Divide the vegetable-bean mixture between the tortillas, then sprinkle each with 2 tbsp of cheese.
- 9
Roll up each tortilla and place seam-side down in the baking dish.
- 10
Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining 1/4 cup cheese.
- 11
Bake for 15-20 minutes until the cheese is melted and bubbly.
- 12
Serve topped with 2 tbsp Greek yogurt and 1/2 sliced avocado.
Nutrition Information (per serving)
650
25g
65g
30g
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